Crab Spaghetti with Lemon Gremolata
1 lb. spaghetti (we used Pasta Cuomo Spaghetti Peperoncino; available at Seasons)
⅓ cup Seasons Arbequina Gran Cru Olive Oil
3 cloves garlic, chopped
¾ cup white wine (Chardonnay)
Juice of 1 lemon
1 tsp Seasons Sicilian Seasoning
¼ cup Seasons Milanese Gremolata Infused Olive Oil
1 lb. jumbo lump crab meat
½ tsp Seasons Himalayan Pink Premium Salt
1 cup Parmigiano Reggiano, grated
Cook spaghetti according to package directions. Drain and reserve 1 cup of cooking water.
In a large sauté pan over medium high heat, sauté garlic in olive oil for approximately 20 seconds, stirring constantly. Add white wine, lemon juice, and Sicilian seasoning. Bring to a boil and reduce to simmer and cook for 8 minutes. Add Milanese Gremolata Infused Olive Oil, hot spaghetti, crab and stir gently to combine. Add ½ cup Parmigiano Reggiano and salt and toss to combine.
If more liquid is needed, add additional cooking liquid to pasta, ¼ cup at a time.
Top with Lemon Gremolata (see below) and Parmigiano Reggiano before serving.
Lemon Garlic Gremolata
2 Tbs Seasons Arbequina Gran Cru Olive Oil
2 cups fresh sourdough bread crumbs*
1 tsp Seasons Himalayan Pink Premium Salt
1 clove garlic, chopped
2 Tbs fresh parsley, chopped
Zest of 1 lemon
* Fresh rather than dried bread crumbs will produce superior results in this recipe!
In medium sauté pan, heat olive oil over medium heat. Add bread crumbs and salt and stir to combine. Toast bread crumbs for approximately 8 minutes, stirring constantly. Remove from heat, and add garlic, parsley, and lemon zest. Stir to combine.